Slow Cooker Scalloped Potatoes

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ByCorey Created Updated

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Top down show of cooked Scalloped Potatoes in a crockpot
For those of you who have been following Family Fresh Meals for a bit, know that my husband Darryl LOVES cheese. His second favorite thing is potatoes covered in cheese. I have been getting better and better about using my crockpot, and I knew this recipe would be a winner in my house!

I made this Slow Cooker Scalloped Potatoes recipe couple weeks ago, and since then, I get requests from the whole family at least once a week for “cheesy potatoes.”

There are hardly any leftovers, but when there are, I love to top a scoop of these potatoes with a over-easy egg for a fun breakfast. Mmmmmm. This is a must try… and just in time for the holidays! hehe

How to make Slow Cooker Scalloped Potatoes

  1. Thinly slice potatoes and set aside.red potatoes being sliced on a cutting board
  2. Mix sour cream, can of soup, paprika, salt and Worcestershire sauce together in a large bowl.mixing creamy mixture in a large mixing bowl
  3. Add thinly sliced potatoes to the mixture and mix until all potatoes are well coated.mixing sliced red potatoes in with creamy mixture
  4. Spoon 1/2 of the potato mixture into the crockpot sprayed with cooking spray.
  5. Top with 3/4 cup of shredded cheese.
  6. Repeat layering with remaining potatoes and cheese.3 images showing potatoes layered in slow cooker and then being topped with shredded cheese
  7. Cook on HIGH for 3.5 to 4.5 hours (or on LOW 6-7 hours). Serve topped with a sprinkle of paprika and chives. I did not have chives, so I used some parsley I had on hand… still very tasty!Slow Cooker Scalloped Potatoes served on a white plate

 

4.58 from 21 votes
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Slow Cooker Scalloped Potatoes

Author Corey Valley
If you are tired of potatoes from a box, then this slow cooker scalloped potatoes recipe is for YOU! Easy to make and a family favorite!
8
Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes

Ingredients
 

  • 1 cup sour cream I used light & it is still very decadent
  • 10.5 oz can condensed cream of potato soup
  • 1 tbsp worcestershire sauce or A1 sauce for vegetarians
  • 2 lbs small red potatoes
  • 1.5 cups shredded cheddar cheese or cheese blend can double cheese to make cheesier, if calories are not an issue : hehe)
  • 1/2 tsp paprika
  • 1 tsp salt
  • 3 tbsp chopped fresh chives for topping

Instructions

  • Thinly slice potatoes and set aside.
  • Mix sour cream, can of soup,paprika, salt and Worcestershire sauce together in a large bowl.
  • Add thinly sliced potatoes to the mixture and mix until all potatoes are well coated.
  • Spoon 1/2 of the potato mixture into a crockpot sprayed with cooking spray.
  • Top with 3/4 cup of shredded cheese.
  • Repeat layer with remaining potatoes and cheese.
  • Cook on HIGH for 3.5 to 4.5 hours (or on LOW 6 to 7 hours). Serve topped with a sprinkle of paprika and chives.

Video

Nutrition

Calories: 228kcal | Carbohydrates: 24g | Protein: 9g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 709mg | Potassium: 655mg | Fiber: 2g | Sugar: 2g | Vitamin A: 401IU | Vitamin C: 10mg | Calcium: 213mg | Iron: 1mg

Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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150 Comments

  1. How important is the sour cream? I have tried to “sneak” it in previous recipes,and my family could taste it. and they do not like it…..

    Reply

    1. Do they like cream cheese or neufschatel? I’ve never had to substitute for sour cream, but my husband hates mayo and I have successfully used neufschatel instead in several recipes, including deviled eggs. If the texture is off I whip some milk into the cream cheese to thin it.

  2. I made this recipe for Easter and it was good. However, the cook time is way off. I had it on high and it was no where near done in 4 hours. I had to improvise since the rest of our dinner was ready by the time I realized this. Just prepare to cook it longer than it says.

    Reply

    1. I am so glad they turned out for you 🙂 I think the cook time really does depend on crockpots. If I leave mine in on HIGH any longer than 4 hours, they start to burn…. while yours were not cooked. So if you know your crock runs hot, go for the less of the time, but it not, the full time 🙂

  3. I made these today in my small crockpot and cut it in half for hubby and I! I also used cream of mushroom soup instead of the potato soup and it was delicious!! Hubby really like them too!

    Reply
  4. Anonymous says:

    Came out terrible, cheese curdled and was completely unedible. Total waste!

    Reply

    1. Yikes! I am so sorry to hear that. If you would like to email me, I would love to try to figure out what went wrong 🙂

    2. Anonymous says:

      I followed the recipe i have no idea what went wrong…they smelled amazing but the cheese didnt melt, it was grainy and gross 🙁

    3. Anonymous says:

      Did you by any chance use fat free or low fat cheese? I had that problem when using fat free, switched to regular cheese and it did wonderfully!

  5. Anonymous says:

    Made these tonight for dinner ~ They are WONDERFUL !!!

    Reply